Just Talking: Why I Keep Coming Back to This Stew
So here’s the thing—this slow cooker beef stew and dumplings isn’t just food for me; it’s, well, something that smells like home. I first threw this together by accident, actually (bought way too much stewing beef in a two-for-one, whoops) and my oldest said it was the best thing I’d “ever cooked, probably in my life” which is, you know, confidence-boosting but also suggests what I cook the rest of the year is questionable. Anyway, this is the kind of meal that makes your kitchen smell like you actually know what you’re doing, even if you don’t. Sometimes I start it late, and everything’s a little frantic, and sometimes it’s easy like a lazy Sunday. Either way, it works. I mean, what could be better than coming home to a pot bubbling away—seriously, even the dog starts drooling.
Why You’ll Love This (No, Really)
I make this when I want to pretend we’re all cozying up in a countryside pub and it’s absolutely bucketing rain outside. My family goes absolutely bananas for this (though it’s mostly the dumplings they want). I’ve tried swapping things here and there—sometimes out of necessity, sometimes just to stop myself getting bored—and honestly, it’s pretty forgiving. One thing: don’t skip the dumplings. Even my fussiest eater—who once tried to hide broccoli in the radiator—asks for seconds. Oh, and the slow cooker means you chuck it in and just get on with your day. (I, um, may have once left it a bit too long and ended up with something I’d call “extra rustic.”)
What You’ll Need — Ingredients (with Real Life Substitutions)
- 700g (about 1.5 lbs) stewing beef, diced – I’ve used supermarket own brand, but honestly any chunky cut works; I’ve even used leftover brisket in a pinch, promise it’s still fab.
- 3 tablespoons plain flour – or just a big spoonful, if you can’t find your measuring spoons. Cornflour works at a stretch, but it changes the texture a bit.
- 2 tablespoons oil (veg or olive oil, or that random bottle in the back works too)
- 2 medium onions, thickly sliced – red onions if you like it a bit sweeter.
- 3-4 carrots, chunky slices – I never peel them because, well, why bother?
- 2 parsnips, chopped (optional – sometimes I just use more carrots if the shop’s run out)
- 3-4 big potatoes, diced into mouthful-y chunks
- 2-3 garlic cloves, crushed (or a good squeeze of garlic paste, shh)
- 2 tablespoons tomato puree – or ketchup if you’re desperate, though it’s not quite the same
- 1 litre beef stock (that’s about 4 cups – cubes are fine, my grandma swore by OXO but use what you’ve got)
- 1 tablespoon Worcestershire sauce—skip it if you must but it really does something special
- Fresh thyme (a handful) or a sprinkle of dried is fine
- Salt + pepper, big pinches
For the Dumplings:
- 120g self-raising flour (~1 cup)
- 60g suet or cold butter, cubed – if you can’t find suet, just grate some cold butter, works a treat
- A few pinches of salt and pepper
- Good splash of cold water
- Handful fresh parsley (optional—I always forget)
Let’s Get Cooking: My Kind of Instructions
- Toss the beef in the flour, salt, and pepper so it’s lightly coated. (I sometimes do this in a food bag and shake it like a maraca, just for fun—or when I’m in a rush.)
- Heat the oil in a frying pan until it’s shimmering, but not furious. Brown the beef in batches; don’t cram it in or it’ll steam, not brown (and yes, I’ve learned that the messy way). Get some colour on—it adds so much flavour.
- Once browned, chuck it straight in the slow cooker. Tip in the sliced onions, carrots, parsnips (if using), potatoes, and garlic. Give it a quick stir—looks random now but trust the process.
- Stir in the tomato puree, Worcestershire, thyme, and pour over the beef stock. Pop the lid on and set to low for about 8 hours, or high for 4-ish hours. (Low is better if you can actually plan ahead, but sometimes, you know, life gets in the way.)
- About 45 minutes before eating, it’s dumpling time! Throw your self-raising flour and suet (or butter) into a bowl with salt and pepper. Mix briefly. Add splashes of cold water until it just comes together—sticky is fine, don’t overthink it. I use a butter knife to mix, not sure why.
- Roll little golf balls (maybe 8-10) and drop them gently onto the bubbling stew. Push them down a touch, then whack the lid back on. Resist peeking (but I always do anyway).
- When the dumplings are puffed and fluffy (45 mins later, or until you’re hungry), it’s done. This is where I steal a dumpling, burn my tongue, and instantly regret it—but can’t help myself.
Notes from My Kitchen: The Good, The Bad, The Messy
- Actually, I find it holds up better if you let it sit for about 10-15 minutes before serving. The dumplings soak up the gravy and it thickens up nicely. (But sometimes we’re too hungry and skip this.)
- If you want the stew thicker, mash a couple of the spuds against the side of the pot right before serving. Works every time.
- One time I forgot the thyme. It was still fine. Not amazing, but nobody stormed out.
- Seriously, don’t worry if the stew looks a bit beige partway—push on. It sorts itself out.
If You Want to Mix It Up (Or Just Ran Out of Carrots Again)
- Chuck in a splash of red wine with the stock if you’re feeling fancy—or have some left form last night. The flavour is deeper.
- Swapped beef for lamb once—totally worked, but a bit richer. Wouldn’t use pork, though. Just felt wrong.
- I once tried to add peas. They kind of dissolved? Maybe better to add at the end!
- If you need dairy-free, just use oil or vegan margarine in the dumplings. Easy peasy.
About the Kit: What You Actually Need
Okay, you obviously need a slow cooker (though honestly, I have made this in a big lidded saucepan on the lowest possible hob setting—just check it doesn’t stick). A frying pan for browning, but if you’re feeling lazy, straight into the slow cooker works. Less tasty, but still gets devoured.
How (and If) You Can Store Leftovers
Leftovers go in the fridge (airtight tub!) for up to 2 days. It honestly tastes better the next day, stew-wise. Dumplings get a bit squidgy but still good. I hear you can freeze it, minus dumplings, but it’s never lasted that long in my house. Sometimes I eat it cold, straight from the fridge—don’t judge me.
How We Serve It (With or Without Fuss)
Personal tradition? Big ladlefuls into deep bowls, extra black pepper on top, and usually some crusty bread because my dad insists “it’s not a meal without bread.” If you’re really wanting pub vibes, stick a pint of real ale on the table—or a mug of strong tea if that’s your thing.
So-Called “Pro Tips” I Learned the Hard Way
- I once tried to speed up browning by crowding the pan – beef steamed and went weirdly grey. Take your time here. Actually, this step’s worth the few extra minutes.
- Don’t overmix the dumplings. If they’re dense, you probably did. Be lazy!
- Peeled potatoes don’t matter. Semi-scrubbed is fine, life’s too short!
A Few Common Questions (Real or Imagined)
- Can I make it without a slow cooker?
- Yep! Ovenproof casserole, low and slow in the oven (I’d say 150°C / 300°F for 2–3 hours works). Just keep an eye so it doesn’t dry out.
- What if I forgot self-raising flour for the dumplings?
- Mix in a small spoon of baking powder with plain flour. It’s not quite the same but works. I did this last week, honestly couldn’t tell.
- Can I add other veg?
- Absolutely. Turnip, swede, whatever’s lurking at the bottom of the fridge. Just don’t go too wild, or you’ll lose that lovely gravy texture.
- Why are my dumplings hard?
- Probably overmixed. Or maybe they didn’t steam properly – keep that lid shut. Trust me, patience is key!
- Best sides?
- Well, crusty bread is a classic. Sometimes I make steamed greens if I’m feeling healthy (rare, but it happens).
Small (Not Completely Relevant) Digression
Oh, and once during a camping trip, my friend tried to make this stew over an open fire. It… well, let’s just say the wildlife seemed more interested than we were. Moral of the story: slow cookers exist for a reason, mate.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 large carrots, sliced
- 3 potatoes, peeled and diced
- 1 large onion, chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 cup frozen peas
- For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
Instructions
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1Toss beef stew meat with 2 tablespoons of flour to coat. Place the meat in the slow cooker.
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2Add carrots, potatoes, onion, beef broth, tomato paste, Worcestershire sauce, thyme, and black pepper to the slow cooker. Stir well to combine.
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3Cover and cook on low for 6 hours, or until the beef and vegetables are tender.
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4Thirty minutes before serving, make the dumplings: In a bowl, whisk together 1 cup flour, baking powder, and salt. Cut in the cold butter until mixture resembles breadcrumbs, then stir in milk and parsley until just combined.
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5Drop spoonfuls of dumpling dough onto the surface of the stew. Cover and cook for an additional 25-30 minutes, until dumplings are puffed and cooked through.
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6Stir in frozen peas, adjust seasoning, and serve hot garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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